This casserole gives you all the richness and satisfaction of classic French toast without the tedium of standing over the stove, flipping each piece one at a time. Instead, you mix the ingredients in advance and let them sit overnight in the fridge until the bread softens, then bake it the next morning. The result is a delicious, custardy casserole that’s a cinch to throw together.
Serves 12
- 8 cups stale sourdough bread, cubed
- 3/4 pound fresh or frozen and thawed mixed berries (strawberries, blueberries, blackberries)
- 6 eggs
- 2 cups whole milk
- 1/2 cup Grade A amber maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 2 tablespoons butter, plus additional for greasing the pan
- Powdered sugar, for serving